Grasshopper Cookies
Thick chocolate cookies topped with mint buttercream and chocolate mint ganache. The green buttercream is a nod to St. Patrick’s Day, but these cookies are treasure year round!
PREP TIME: 1.25 hour
BAKE TIME: 12 minutes per batch
For the cookies:
2 1/2 cups unbleached, all-purpose flour
1/2 cup Dutch-process cocoa
1 tablespoon cornstarch
2 teaspoons baking powder
1 cup salted butter, cold and cut into chunks
1 cup Imperial Sugar Extra Fine Granulated Sugar
1 egg
1 1/2 teaspoon vanilla extract
For the mint buttercream:
3 tablespoons unsalted butter, room temperature
1/2 pound Imperial Sugar Confectioners Powdered Sugar
1/2 teaspoon vanilla extract
1/4 teaspoon mint extract
3 tablespoons cream or milk
Green gel/paste food coloring
For the mint ganache:
1/2 cup dark or bittersweet chocolate chips
1/2 cup Andes® Creme De Menthe Baking Chips
1/2 cup heavy cream
Andes® Creme de Menthe Thins for topping, optional
Make the cookies. Preheat oven to 350. Line cookie sheets
with parchment.
Whisk the flour, cocoa, cornstarch, and baking powder
together. Set aside.
With an electric mixer, cream the butter and sugar together
for several minutes until combined and fluffy. Add egg to the bowl and beat
until mixed. Mix in vanilla. Scrape down sides and bottom of the bowl.
In three additions, add the flour mixture on low speed.
Scrape bottom and sides of the bowl. The mixture will appear dry; continue
scraping and mixing on low until the dough comes together and pulls away from
sides of the bowl.
Use a #24 cookie scoop (about 2 1/2 tablespoons) to portion
dough onto prepared sheets. Bake for 12 minutes. Immediately after removing
from oven, use a melon baller or back of a tablespoon to press a divot into the
cookies. Let sit on the cookie sheet for 2 minutes before removing to a cooling
rack to cool completely.
Make the buttercream. Cream butter until smooth and fluffy.
Add powdered sugar, vanilla, and mint extracts. Mix on low until combined. Add
cream or milk. Increase speed to medium and mix until smooth and fluffy. Use a
toothpick to add a bit of green food coloring to the buttercream. Mix until
incorporated.
Spoon a dollop of buttercream over each cookie, filling the
divot and spreading a little on top — about 1 rounded teaspoon per cookie.
Make the ganache. Place chocolate chips and mint chips in a
bowl. Heat cream over medium-low until steaming, but not bubbling. Pour over
chocolate. Let sit 5 minutes, then stir gently until the chocolate melts and is
smooth.
Spoon a bit over each cookie (you’ll have extra to use as a
sauce for ice cream). Press an Andes® Creme de Menthe Thin into each one, if
desired.
Chill in refrigerator to set and for storage.
